No Churn Frozen Custard Experiment 2: Sugar + Salt

Adding Salt in addition to sugar to lower the freezing point

Total Time9

Course: Dessert

Keyword: dessert, eggs, frozen custard, Ice cream, ice cream made with eggs, ice cream recipe, no churn, vanilla bean

Servings: 6 people

Whip the cream until thick enough to hold stiff peaks; the time will vary depending on the mixer. Transfer to a container and store in the refrigerator.
Rinse the bowl and whisk, and wipe dry.
Fill a pot with approximately 2 inches of water and bring to a boil. Lower heat to a simmer ( to maintain simmer I kept the heat very close to low). Place whole eggs and sugar in the bowl of a stand mixer, and whisk to combine. Place bowl over the steaming pot, making sure bottom does not actually touch the water. Whisk egg mixture constantly, and cook until a thermometer placed in the center of the egg mixture reads 160°F (71°C). This should take approximately 5 minutes.
Transfer bowl to a stand mixer fitted with a whisk attachment (or use a hand held electric mixer). Whip on high speed until the mixture is at the ribbon stage: foamy, tripled or quadrupled in size, and about the consistency of soft serve ice cream. This should take anywhere from 5-10 minutes.
Fold the prepared whipped cream into the egg mixture, working gently to incorporate it as thoroughly as possible without deflating or over mixing the base.
Using a spatula, carefully scrape into a chilled container, cover, and freeze until firm enough to scoop.
If you’re doing the experiment wait at least 8 hours before comparing your results.

Tasting Notes: This came out a bit saltier than ideal. If not running this as an experiment, I would reduce the salt to 1 g.